Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SFIPROC201C, 'Head and peel crustaceans'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Head and peel crustaceans' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare workplace | 1.1. Work instructions are confirmed with supervisor. 1.2. Workplace is cleaned before start and hygienic conditions maintained throughout. 1.3. Area for product handling and all equipmentand materials for grading, rinsing, storing and chilling product is clean and in full working order. 1.4. Sufficient potable ice, clean baskets and cold potable water are available. |
2. Prepare product | 2.1. Frozen, raw or cooked product is thawed in air or potable water, ensuring that the temperature of the product does not rise above industry requirements. 2.2. If indicated in customerspecifications, check frozen raw product during thawing to ensure melanosis does not develop. 2.3. Thawed product is maintained at the temperature range stipulated in enterprise food safety plan when being transferred to clean perforated baskets before size grading. 2.4. Fresh product is checked during washing to ensure it is clean and shows no signs of sand, weed, debris, soft shell, spoilage, disease and parasites, according to customer or enterprise specifications. |
3. Head and peel product | 3.1. Head and shell are removed hygienically and quickly to achieve productivityand yield requirements, and to minimise temperature abuse and melanosis. 3.2. Product is visually assessed for defects and spoilage and defective product put aside. 3.3. Peeled product is placed into correct container, avoiding cross-contamination between raw and cooked products. 3.4. Appropriate techniques are used to remove flesh from shell safely from species to achieve yield requirements. 3.5. Product is treated with food-grade chemicals, if required. 3.6. Product is trimmed to meet customer specifications. 3.7. Identification and traceability of product is maintained through accurate and compliant labelling. 3.8. Product temperature is maintained within required range during processing. 3.9. Waste is collected and disposed of correctly. |
4. Grade and pack product | 4.1. Peeled product is size graded to meet customer or enterprise specifications. 4.2. Product is rinsed and chilled. 4.3. Product to be frozen is packed and transferred to the freezer immediately or kept chilled until frozen. 4.4. Fresh product is packed, labelled, stored, displayed or dispatched correctly. |